My famous bruschetta

July 22, 2015


3 organic heirloom tomatoes, ripe, chopped
one-third cup fresh basil, chopped
3 cloves garlic or 3 Trader Joe’s frozen squares of garlic
2 Tablespoons balsamic vinegar
1 good squirt of extra virgin olive oil
Sea salt and pepper to taste
Half a fresh baguette, sliced thin


My famous bruschetta recipe starts with a few fresh heirloom tomatoes. I love heirlooms because they are bred for flavor, not for shipping. They taste like tomatoes used to taste.  Here are mine:

Aren't they pretty? Organic, too.

Aren’t they pretty? Organic, too.

And then, garlic is a necessity. You know what that looks like, right? No photo needed!

Chop up some fresh basil. Only fresh will do. Oh, the flowers? They’re unrelated.

Put the chopped stuff and garlic together, add the EVOO and balsamic, plus sea salt and pepper. Taste it to be sure you like it, and add seasoning if needed.You can cheat and substitute a good balsamic vinaigrette for the vinegar and olive oil, but I wouldn’t recommend it. Some people add parmesan cheese, but we don’t.

20150711_104712They key to any good recipe is love, so love on what you’ve made. Then: refrigerate for at least a half hour.

Toast your slices of baguette. then spoon some of that savory deliciousness on top and enjoy.


37 comments on “My famous bruschetta
  1. PatU says:

    You have made me want bruschetta with tomatoes! I have YET to find heirloom tomatoes here in FL. I tried growing some myself, but the plants didn’t work out so well. Our recipes are about the same, except I add a little squeeze of lemon.

    (haha. Good thing I double checked. Bruschetta had been auto-corrected to brisket. Not so much!)

    • It’s so delicious. In Italy I learned to make it with just garlic but this is so good.

      • PatU says:

        Just garlic on the grilled or toasted bread? If so, that is the basic bruschetta, which translates as grilled or toasted bread. This one has insalata di pomodori (tomato salad,) but bruschetta could be made with many different toppings. (But I’m certain you knew that. 😉 )

  2. Carla says:

    I don’t know if this will sound silly but the fact you mention the key to any good recipe being love makes me think I could actually create this in my own kitchen. I have love even if I’m not a fabulous cook/chef 🙂

  3. Oh yum….did not know about the Trader Joe’s frozen garlic…I want to make this soon. Thanks!

  4. Linda Hoye says:

    My heirlooms are beginning to ripen and I’m going to make this for sure. Thanks for posting the recipe!

  5. Sounds delicious and since I have my own heirloom tomatoes (they really are the best) and I have lots and lots of fresh basil and it’s supposed to be 103 today it looks like a light dinner for us tonight!

  6. Jennifer says:

    YUM! I always make mine with Arugula, which makes it pretty peppery. Next time I’ll try it with all the Basil that’s growing in our yard:)

  7. I love bru-shetta. I may be pronouncing it wrong but I eat it right.

  8. Risa says:

    Looks great, and thanks for stressing the proper pronunciation! As someone who studied Italian a million years ago, it’s a pet peeve of mine…even in restaurants where it’s served, they get it wrong. But really, no matter how you say it, this is a dynamite combination of ingredients!

  9. We just polished off some spagetti that I made with wonderfully fresh and juicy tomatoes! Now to try this out soon, Carol. Thanks!

  10. Robin Herman says:

    Looks and sounds delicious. I will definitely try making it. And extra thank you for the tip on TJ’s frozen garlic. Didn’t know about that.

  11. I love bruschetta. Trader Joe’s. Basil. Heirloom tomatoes.

    With the farmer’s markets we go to every weekend I have most of these ingredients. YUM!

    Thanks, Carol. We always have fresh garlic on hand so I’ll use that instead. Can’t wait!

  12. I love Bruschetta and was so totally spoiled in Italy. I order a farm basket that delivers to my house and I love when they feature heirloom tomatoes. I have some coming tomorrow and will make this. The other thing is finding great bread. I’ve been making my own lately from scratch using a starter. Yum!

  13. Diane says:

    Hi, Carol! I’ve MISSED you!
    And it is so like you to welcome me back with a tasty, tasty recipe. I love bruschetta! I’ve never heard of heirloom tomatoes (yes, I live in a cave somewhere…) Haven’t seen them where I live. My brother raised hydroponic tomatoes years ago and I haven’t been able to find anything here that matches them for flavour – sun-ripened and delicious. It sounds like these would be even better. There is nothing – nothing – like a vine-ripened tomato. I’m going to try this recipe anyway…

  14. I could eat this stuff all day long—sooo delicious!

  15. What a perfect recipe for the heat wave we are having here in Philly. I am so excited because my neighbor has fresh Heirlooms in her garden and she is bringing some over! Thank you for sharing.

  16. Tammy says:

    Now THIS I can make! I never knew that about heirloom tomatoes. You are such a plethora of good info!

  17. We’re having this for dinner tonight–can’t WAIT!

  18. Laurel Regan says:

    Looks wonderful! I must try this.

  19. Carolann says:

    We make ours exactly the same and I adore this recipe! Those tomatoes look amazing. I’m going to have to make this now you have officially wet my appetite for it! Totally yum!

  20. Janie Emaus says:

    That looks delish! One of my favorite appetizers.

  21. Bruschetta is always a party hit! Who can resist this healthy and delectable treat! Thank you so much for sharing your famous bruschetta recipe with us at the Healthy Happy Green and Natural Party Blog Hop. I’m pinning and sharing.

  22. Nancy A says:

    Wonderful recipe, especially because it’s so simple. I’ve found that if I use top quality ingredients, whatever I make tastes yummy. Thanks for sharing. I’m off to the farmer’s market to buy some heirloom tomatoes now! Nancy

  23. Yummmm! I’ll be right over!

  24. Bruschetta is one of my favorite appetizer to serve and eat! My friends and family will love this recipe. Thanks for sharing your healthy and delectable famous bruschetta recipe with us on the Plant-Based Potluck Party Link Up. I’m pinning and sharing.

  25. Laura Ehlers says:

    Yum!! Love bruschetta- sometimes I spread a little goat cheese on the toast and then drizzle balsamic glaze over the top…

  26. Nancy Gao says:

    Yummy! This looks so satisfying to the eyes. I have never tried bruschetta before, but the way it is explained, I am going to try this just after commenting. Thank you for sharing this delightful recipe with everyone. I will make sure your recipe reaches more people.

  27. Neeraj Kumar says:

    waaaaaoaoooooohhh!!! this recipe is so mouth watering. my mouth starts flooding. i am surely gonna try this recipe and surely gonna share this with my family and friends too.
    Thanks for sharing this with us.
    keep writing.

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